Crawfish Boil Recipe for 20:
80 pounds of live crawfish
* (crawfish per person guideline)
16 ounces ground cayenne pepper
6 pounds (boxes) of salt --(not counting salt for purging)
editor's note:
Please
note that a lot of crab boils these days have already salt in them.
I
normally use only 1/2 pound of salt per boil, when using pre-prepared
(pre-packaged) Crab boil
2 (8 ounce) bottles liquid crab boil
water as needed to fill 1/3 of a 60 qt. pot
optional vegetables, fruits, and seasoning: i.e. corn, sweet potatoes,
oranges
7 pounds small red potatoes (egg size)
1 1/2 pounds small whole onions, or large onions cut in half
12 med. cloves garlic-chopped
6 lemons-halved
3 (3 ounce) bags of crab boil-do not tear bag
1 cup margarine
Pour crawfish from sack into washtub and wash by filling the tub with water two
or three times with garden hose. To clean crawfish further, you may want to
purge them by pouring salt into the tub filled with crawfish and water, allowing
crawfish to be in salted water for 20 - 30 minutes. Remove and discard dead
crawfish and debris.
You may want to refill washtub and rinse crawfish again.
Fill pot to 1/3 full of water. Add half of seasonings (for first of 2 --40 lbs.
boil). Bring seasoned water to a boil. Add vegetable, cook until potato slides
easily off a knife. Remove vegetables and set aside. Add half of crawfish, about
40 lbs. and 1/2 cup margarine, which makes crawfish easier to peel: stir, cover
pot,...return to boil and then cook 3 -5 minutes. Remove crawfish promptly. DO
NOT OVERCOOK, OR CRAWFISH WILL BE HARD TO PEEL. Serve steaming crawfish with
vegetables directly onto table covered with newspaper. Yield: 20 servings.
Recipe from "Down The Bayou" cookbook
-see our cookbook selections in the ONLINE STORE
by Bennie R. Collins
Larose, Louisiana
Pssst ! Don't forget to order da beer.